Most restaurants believe their experienced staff teach procedures correctly to newcomers. Reality check: veteran team members often pass down their personal shortcuts and habits, not your official standards. This myth costs restaurants thousands in food waste, inconsistent quality, and operational chaos.
Why new staff learn the wrong things
Your kitchen veterans know every corner of the operation. So naturally, new hires shadow them to learn the ropes. But here's the problem.
⚠️ Watch out:
Experienced colleagues often teach their own version of the procedures. Not necessarily the agreed version.
This creates different ways of making the same dish. One cook uses 200 grams of meat, another uses 250 grams. Both think they're doing it 'right'.
The cost of inconsistency
Different working methods drain your profits:
- Food cost spirals upward - every recipe gets executed differently
- Quality varies per shift - guests notice the difference
- Food safety risks - not everyone follows HACCP procedures
- Time wasted - arguments about 'the right way'
💡 Example:
You have a steak on the menu for €28.00. The agreed portion is 200 grams at €18/kg.
- Agreed: 200g × €18 = €3.60 meat
- New staff learns: 250g × €18 = €4.50 meat
- Difference per portion: €0.90
At 50 steaks per week: €2,340 extra costs per year
I've seen this exact mistake cost the average restaurant EUR 200-400 per month in overportioning alone. And that's just one dish getting served too generously.
Make agreements visible and accessible
The issue isn't your staff - it's that your standards live only in your head or buried in some forgotten folder.
What you need:
- Written recipes with exact quantities
- Clear HACCP procedures for each task
- Accessible location where everyone can find this
- Visual memory aids (photos, diagrams)
Use one central place for all procedures
Many kitchens scatter recipes across notepads, Excel files and the chef's memory. New staff can't work with that chaos.
💡 Example: Central database
Instead of:
- Recipes in the chef's notepad
- HACCP lists on the wall
- Temperatures on loose notes
Use one system where everything lives together. Digital tools combine recipes, costs and HACCP in one overview.
Train new staff with the official version
Don't let new hires just shadow colleagues. Give them your official procedures first.
Effective onboarding strategy:
- Day 1-2: Have them read procedures and ask questions
- Day 3-5: Guide execution according to agreements
- Week 2: Work independently with supervision
- Week 3: Feedback and adjustments where needed
⚠️ Watch out:
Make sure experienced colleagues also follow the new procedures. Otherwise new staff will still learn the 'old' way.
Check and correct immediately
The first weeks determine everything. What new staff learn then, they'll do for the rest of their time with you.
Daily checks first month:
- Are they using the right portion sizes?
- Are they using the agreed ingredients?
- Are they recording temperatures as agreed?
- Are they following cleaning procedures?
💡 Example: Digital checks
With an app you can see if procedures are being followed:
- Who recorded which temperature?
- Are recipes being executed according to agreements?
- Are all HACCP tasks completed?
This way you spot problems immediately and fix them.
Make deviations discussable
Sometimes experienced staff deliberately stray from procedures. Maybe they've got a valid reason. But don't let them teach this to newcomers without discussion.
Address deviations in team meetings:
- Why does someone deviate from the procedure?
- Is the procedure unclear or impractical?
- Do we need to adjust the agreement?
- Or should everyone stick to the agreement better?
Use visual aids
New staff remember procedures better with visual support:
- Photos of correctly plated dishes
- Diagrams of HACCP control moments
- Stickers with correct temperatures on equipment
- Checklists for daily tasks
How do you make sure new staff learn the right procedures?
Document all procedures centrally
Collect recipes, HACCP procedures and work agreements in one accessible place. Use an app or system that everyone can access, not just you.
Train new staff with the official version
Have new staff read the written procedures first before they watch colleagues. Give them time to ask questions about anything unclear.
Check daily the first month
Check if new staff are using the right portions, ingredients and procedures. Correct immediately if you spot deviations. The first weeks determine their working method for the rest of their time with you.
✨ Pro tip
Create a 72-hour rule for new hires: they must reference written procedures for every task during their first three days, even if a colleague offers to show them 'the quick way.' This builds the habit of checking official standards first.
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Frequently asked questions
What if experienced colleagues refuse to follow the new procedures?
Address this directly in a team meeting. Ask why they're deviating and whether the procedure needs adjusting. But don't let them teach new staff their own version without discussion.
How do I prevent new staff from forgetting procedures after onboarding?
Make procedures accessible via an app or system they can always reference. Do monthly checks to see if everyone still works according to agreements. Repetition and accessibility are key.
Should procedures be on paper or digital?
Digital works better because it's always accessible and easy to update. Apps combine recipes and HACCP procedures in one overview that everyone can consult anytime.
What if a new staff member says a colleague taught them something different?
Always refer to the official procedure. Explain there's only one correct method and deviations must be discussed first. Also correct the colleague who taught the wrong approach.
How long does it take for new staff to master the right procedures?
The first 2-3 weeks are crucial for learning procedures. After a month they should work independently according to agreements. But keep checking regularly.
What's the biggest mistake restaurants make during staff onboarding?
Assuming experienced staff will naturally teach the correct procedures. Veterans often pass down their personal shortcuts instead of official standards, creating inconsistency from day one.
How do you handle situations where the official procedure doesn't work in practice?
Document the issue and test alternative approaches systematically. If a better method emerges, update your official procedure and retrain everyone. Don't let unofficial workarounds spread without evaluation.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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